Biggest prep "oopses"!

Polluxi · 16 days

I've had this, or variations on this one happen so many times over the past couple of years.

Saving the stock but trashing the veal bones, keeping the meat but trashing the braising liquid, skimming all the duck fat off the "chicken stock" and trashing it, etc. Or in a slightly different but equally stupid context, a dishwasher identifying that our bain marie/soup warmer was downstairs because it was broken. And going out of his way to put it in the dumpster. It was downstairs so I could put a replacement plug on it.

We have dish team on the slightly weaker side... which isn't a real excuse. It's up to me to ensure we don't lose our product. But fuck. This stuff makes my blood boil and I'm unable to hide my anger when it happens.

Polluxi · 16 days

We seem to have lots of trouble telling sugar from salt at my place. I haven't personally made any serious mix-ups, but just over the past year we've made:

Potato gratin dauphinois with sugar
Salty (dessert) crepes
Very, very sweet persillade butter
Watched the chef put table salt instead of sugar into his very badly needed espresso, accuse everyone in the kitchen of salting his espresso (once in awhile we'll fuck with each-other's drinks or food), and then realize that he was the asshole.

And I didn't witness this one personally, but a story from the above chef....

He gave a new prep cook a long list of prep tasks and went upstairs for a bit. A bunch of dressings, some slicing and dicing, etc. The cook raced through the list over a couple of hours and ran upstairs to chef, ready for more work. He proudly presented the confused chef with a large plastic bin full of unidentified food products. Apparently the guy was so clueless he thought the list was a recipe, and after making them, he combined them all in a large bucket.

jonnhd · 29 days

I'm a skinny professional chef too. And I find it really hard to get good meals in when I'm working...

By the end of dinner service, I'm worn out, hot, thirsty, and not really interested in food. We don't put together a group "family meal", so it's easy to go home and end up falling asleep without eating. I've been doing it for years, and only tried to conciously counteract it in the past few months...

I've realized I can't rely on myself to fuel up during/after service, so I've refocused on getting my nutrition earlier in the day. I work from about noon-midnight, so I do breakfasts with lots of whole grain, protein, etc. Then I grab something substantial on the way to work- a sandwich, or pizza, etc. And then right before service begins at 4, I try to do one more serious snack/small meal to hold me through service. Then I eat what little scraps the tickets bring my direction that night, and go home and call it a day.

It might not seem like a life-changing plan, but it is making a big difference for me.

horse_panini · 29 days

Not about a particular handgun, but I caught this yesterday:

http://www.nytimes.com/2012/04/24/us/fashion-statement-is-clear-the-gun-isnt.html

(I don't carry a weapon, but I'm friends with and work with many who do) I'm also a skinny chef!

Gbabywireless · 1 month

What you wear to work and how you present yourself are both really important to getting a job, fitting in with the rest of the crew, and advancing once you're there. Not that cooks and chefs are exactly the most fashion forward or trendy people- or that your professional success is determined by the brand of your shoes, but the overall package is important.

Personally, I abhor the checks. I would want out as soon as possible. But definitely not traded for orange cartoon scrubs.

I completely understand the need and desire to individualize from the mass of nameless guys in checks and whites, but those kinds of novelty pants are a pretty bold statement. Generally people, chefs, other professional cooks- will take you somewhat less seriously. That's not to say that you aren't the best chef in the world, but you're trying to build and develop a craft and your reputation, trying to grow. And when you make silly wardrobe choices, there's a good chance that your colleagues will never get to know you as the guy who perfectly fillets and portions fish, but instead as the guy with the stupid pants.

Personally, I currently wear plain black Dickies work pants. We have to provide our own jackets, so i wear the chef works basic WHITE short sleeve jackets (longer in the winter). They're cheap, they hold up pretty well, I don't mind the material- and they fit me pretty well. I will continue to buy these jackets.

Re: pants. I wasn't always a Dickies guy. I made the switch about 6 months ago, and I don't know why it took me so long. Since I started wearing my own pants, perhaps 5 years ago, I'd been wearing some baggy black pants from chef works (a discontinued type- they were cotton, had very subtly contrasted stitching, and were comfortable as hell). I probably ended up buying something like 20 pairs of them (and retiring them, as needed). The problem was, they were cotton. Sooner or later, I'd get bleach on them, or holes would develop, or the hems would wear and get ragged. It took me forever to finally give up on them, and I probably never would have if they hadn't been discontinued.

But then I tried out the Dickies. They're durable. They're fairly comfortable. And they look GREAT- much more professional. I'm skinny, and they're more form fitting. I wear a belt with them. They're sharp. And subconsciously, I actually feel more confident in them and it shows in my work.

tl;dr. Just because we don't have to wear a suit and tie to work every day doesn't mean we should wear whatever the hell makes you feel "comfortable". Make an effort, dress appropriately and professional. It matters.

IAmYourTopGuy · 1 month

I think I understand/get your aspirations-- and you rock for really diving into a detailed and difficult (while very rewarding) craft in your own time. There are a million "foodies" out there, but very few of them are willing to work hard each and every day to really figure out- and then perfect- the amazing stuff they love to eat. I guess I didn't mean it's a stupid idea to make a cassoulet at home, from scratch. I meant that as a practical and economical thing, it's probably not the best type of dish to be trying to pull together on your weekend. BUT- as a longer term "project"- and for your own education and satisfaction- doing a cassoulet would be pretty cool. When not downright maddening :)

Get used to the word project. Each day and week, we collectively look at and plan how to best attack our "projects"- the stuff that takes awhile, or needs special resources, not daily processes. And then we figure out how to get all the rest of our MEP done around those larger projects. Ie: today I made a large batch of the base to our mussels dish. Which will last me the rest of the week. While that was processing, I chopped herbs, small diced veggies, etc.

(It's a really good thing I was writing about projects. I just realized I forgot to order one of the main ingredients in my special for tomorrow. Adding on...)

Re your kitchen and fancy items- A vitaprep would be a really fucking awesome thing to have at home. It's also incredibly expensive. But, for purees and soups, you can't beat it. If you can't make a really tasty soup already- or aren't heading in that direction- making it really really really smooth and light won't make it great. But- if you don't already have a blender, you envision making lots of purees and soups... it might not be a bad thing to have. I'd love to have one.

Vacuum sealer. Eh, sous vide... it's cool stuff. I have access to a circulator, but actually tend to use the sealer MUCH more for storing things. When you're doing the kind of cooking we do, it's vital to be able to minimize the oxidation of your MEP and your product. We do a huge amount of cooking of veggies (blanching), making prepared garnishes- etc, that don't do as well in regular fish tubs. Not that we vacuum everything, but for example- beef tenderloin tip scraps that we use for tartare can be sealed up and kept fresh each night. Or duck confit that's been picked off the bone. Or fava beans... etc. And you can easily freeze the stuff in there. I think a sealer would be really cool to have at home, but I just don't do that sort of cooking here.

I certainly wouldn't try to turn you away from buying specialized and really cool equipment because you don't "know how to use them"- but I'd say you probably wouldn't end up getting quite as much use out of them as you would think before they end up on your counter. That said- I actually know a few home "chefs" (with insane disposable incomes)- who have all of the food gadgets, up to and including home liquid N, circulators, anti-griddle, etc. Some people are out of control.

Anyway- I think you have the right ideas. Keep at it. Focused. It seems like you have a lot of interest in this stuff. Honestly, exploring on your own isn't always the most efficient way to figure it out. If I were you, I'd do some research and figure out which local restaurants are great and use techniques that excite you. Then, print up a copy of your resume (doesn't have to be at all food related, just something with your phone number/email address on it), put on some smart looking, but casual clothes. And go there on your day off around 10am. Go around the back and try to find a delivery/service entrance. Ask if the chef or a sous chef is around, and ask if they have any room for a stage. Show them your resume, let them know what you're doing at home.

Explain to him that you don't want to take work away from any of his paid guys, you'll help for free. You just want to come in once or twice a week for a few hours, run around as a gopher, and try to help his guys. Explain that you'll stay out of the way. That you're respectful and helpful.

Tell him why you're there. You told a stranger on the internet that you were saving up for a vitaprep and a vacuum sealer- and he told you to keep saving, but in the meantime, find one to practice on. I think he'll like this.

If it doesn't work, keep looking. As long as someone isn't destructive, a pain in the ass, sloppy or stupid- I love having people I don't have to pay helping out and learning about how we do what we do. It's great for everyone. Keep doing everything you're doing. But very seriously- go find a stage. It will change your life.

IAmYourTopGuy · 1 month

I'm reading and completely agreeing with everyone who has spoken before me- it's really hard to compare your work at home with work in a "kitchen". But that doesn't mean you shouldn't- or that you can't get better, faster, tastier, easier.

I'm a professional chef. And personally, I don't find it very enjoyable to cook at home. I love cooking during my time off, but I don't (yet) have a home kitchen that makes sense to cook in. It's painful. It's a real gift to have everything you need right around you, space, equipment that isn't surrounded by home decor that's a pain in the ass to clean...

But that's an aside. Regarding speed, I don't think knife work is the most important way to speed up. It's a big part of our job, but there's more to it.

Good professional cooks and chefs can organize. They can sequence. They have an inherent ability to visualize and then execute their vision. Pulling all those little details and menial tasks together so that they end up on the plate at the same time, looking and tasting as good as they possibly can.

Also, a really fucking important part of being a chef is understanding what dish makes sense to do in a given situation. You have to know what limits you have- even if you are not personally limited, perhaps the situation is a restraint. Not all great dishes are great in all situations.

There are a million great things that you can do in an afternoon in any well-stocked kitchen- home or professional.

My restaurant's version of duck cassoulet is not one of them. In one day, I would never attempt to cure the pork belly, cook the pork belly, cure the duck legs, confit the duck legs, make the duck sausage, cook the duck sausage, cook the beans, etc etc. In my home kitchen, at work, anywhere. I'd go eat it at a restaurant with a really great cassoulet.

BUT- home, at work, wherever. Give me a beautiful piece of fish. Roast it in a pan. Make a great ravioli or do something smart with some seasonal vegetables to accompany it and make a wonderful sauce. That will blow your guests away. And you can do it in an afternoon. And you'll have time to socialize with your friends.

Badgersgopoo · 1 month

Using POSI now. It's... ok. It's hard to get really excited about a POS. Maybe that's a good thing? I've also used Micros, aloha, and intouchPOS.

himsbroms · 1 month

The best way to figure out is obviously to walk the area yourself, but that's not possible.

I was born in and have lived in new haven for most of my life-30 years. I'm white and educated, and also pretty street smart and generally had avoided the sorts of negative encounters that some of my friends in new haven have experienced. I'm not at all stuck up or snobby about neighborhoods. But I think as a foreigner with a young family, you should consider a different location.

The neighborhood is by no means the worst, but it isnt great. It's right at the edge of yale's new health/science center expansion- and the beginning of some less desirable neighborhoods. It's probably not inherently dangerous, but because you are "in the ghetto", you have very limited services- GOOD stores, places you want to walk, etc. Your closest stores are bodegas and the low quality stuff on lower dixwell.

You sound like a Yale transplant either for work or grad school. You should definitely look at the area between orange and state streets down around Trumbull and pearl st. I imagine the rents are similar but attract a different clientele of "poor people"- grad students and academics. Nice stores, walking areas, parks. Or you might find something a bit east of where you're looking closer to Whitney ave. also north of Yale on Whitney is great as you go towards Hamden. My advice is to try to avoid having to use dixwell as your main thoroughfare/shopping area.

One more important thing- do you have a car/will you? The areas I point out are fine without but if you anticipate a vehicle, there are more options. Feel free to send me a message-

memoryfailure · 1 month

Man, I used to get boxes and boxes of free Nashua floppies that were awful. They were sure to be useless a few months after writing them. Or get stuck in the drive. Or...

Sexiarsole · 1 month

Is that Walter's brother?

DooDooRoggins · 2 months

The artist/naturalist in CT? She is the woman.

dsaint1884 · 2 months

Not to mention the everything going on at Hangar 7 in Salzburg, definitely including Ikarus. I just discovered this pet project... wow. Money doesn't make people wonderful, but this guy is doing some pretty wonderful stuff with all that money.

DiDon15 · 2 months

What about the person that orders MR and sends a perfect MR back and claims this steak isn't even R! (totally wrong)

We can all make temp misjudgments ONCE in awhile. Especially cooking semi-irregular cuts like bavettes. But sometimes the customer needs to get their temperature sense checked... it happens to everyone. You can be perfect and still not perfect. I lost my perfect month last week to a 10pm bar ticket (we close kitchen at 10) who wanted to debate temperatures with me.

DiDon15 · 2 months

M is what you see in the picture.

MR would be a little more red, but pretty warm to the touch. R would be quite a bit more red, and fairly cool to touch. Black and blue is seared as hard as possible as quickly as possible and cold in the center.

DiDon15 · 2 months

Agreed. Scrolled down to find this.

Around here, that's M. A suspiciously evenly cooked (no temp gradient) M. Not a bad thing, it just looks like something other than what you get from throwing a steak on a grill or a plancha with no special resting or technique.

I'm a chef (but not the exec) at a pretty high end French place.

Thekidmagic · 2 months

This totally jogged my memory back to http://www.starwarstoybox.com/325-vintage-star-wars-return-of-the-jedi-pop-up-book.html . I spent AGES pulling those tabs to make Luke and Darth Vader fight. My lightsaber broke off I played with it so much.

And making the bike thing move through the woods.. and unfreezing Han!! This was my favorite book ever. I don't think I even saw the movie until much much later.

elosorusso · 2 months

When you shake your OJ vigorously and then pour it, you should be able to get a "head" on it. Like a good beer.

I had a friend that would dutifully perform the following steps upon finding an unopened OJ.

Open the container.
Immediately pour about 1 serving down the drain. Because- if you can't shake it, what's the point?
Shake the shit out of it.
Pour a glass of juice with a serious head.
????
Profit. I mean, enjoy a perfect glass of OJ.

iamanomynous · 2 months

Our exterminator comes once a month. I don't know exactly how our fee breaks down, but he usually spends about 10 minutes poking under things and replacing traps, 5 minutes filling out his invoice, and 20 minutes talking about and showing us pictures of all the crazy animals he's either (likely illegally) shot for sport or terminated in the line of duty. Oh yeah, and about 1.5 minutes making fun of the maitre d of our other location.

I feel like we're getting a fair deal.

fromtheorient · 3 months

Anchor.

ghostbackwards · 3 months

Hey there- I'm another CT "dude" I'm 30. I'm actually also a chef (the "good" stuff). But I don't live very close... I'm in New Haven.

I love nights that include food, interesting people, especially other redditors, etc. I'm interested in the flora and fauna surrounding us. I haven't gotten my hands dirty yet, but I really want to get out fishing this year. The chefs I work with are avid fishers and newbie hunters. Another like mind would probably fit in with us quite well. We're not al from New haven. We work together in madison, but come from the surrounding region.

Also, I have a good friend (and colleague) who lives in chester-- he's sort of an "old French man". But he's insanely cool and fun and worth doing lots of things with. He's always interested and interesting and ready for an adventure.

geojaz · 4 months

(Note. I live in New Haven and I've lived elsewhere and I strongly disagree. I think New Haven has it pretty good.)

lostblues · 4 months

TIL there might be a way to monetize my talents.

My friends and colleagues are always telling me that I'm being way too loud. I'd love to dress up in silly costume and ring a bell and talk it up. I must have missed the town crier presentation from career services.

youjustlostit · 5 months

I'm creating difficulties for myself here... oh well. None of this is actually that serious. It's just restaurant slang, like calling your colleague a fuck-ass, or a cunt. We're actually really tolerant of pretty much anyone.

That said- we don't have much of a problem with black people around here, so we don't have a code-name for them. (We've probably served under 10 tables of black people since we opened- it's just a fact.) But all of our Jewish friends are Hawaiian.

(Fine dining, northeast US).

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